Mix together flour, brown sugar, cinnamon, ginger, nutmeg, allspice, baking soda, and salt in a large mixing bowl until evenly combined.

Cut in cold butter until mixture resembles coarse crumbs.

Stir in pumpkin puree and honey until a sticky dough forms.

Chill the dough in two disks wrapped in plastic for about 30 minutes.

Preheat the oven to 350ºF (175ºC) and roll out the chilled dough to 1/4 inch thick.

Cut the rolled-out dough into squares and poke holes with a fork.

Transfer to a baking sheet, dust with sugar and cinnamon mixture, and bake for 18-20 minutes for soft crackers or 22-25 minutes for crunchier ones.

Cool on a wire rack, rescore if necessary, and store in an airtight container.